Monday, March 12, 2012

Soy-Free Chocolate Cheesecake with Strawberry Topping

This week is national pie week! Cheesecake is pie, right? When I posted my first recipe for soy-free vegan cheesecake, I mentioned that I had a friend who hated cheesecake. Well, he came over for dinner this weekend and happily ate some of this new chocolate version I had made. I guess he decided that since my 'cake' didn't really have cheese in it, he would reconsider.  I got the cheesecake texture pretty spot-on this time, I think.  We are so depraved around here: we have been eating this cheesecake with caramel coconut ice cream on the side. Yummmmmm.....

For other yummy allergy-friendly recipes, check out Allergy Free Wednesdays!

For the crust:
1 1/2 sleeves graham crackers (or sub your favorite gluten free cookies, if you want this gluten-free)
2 Tbsp. canola oil
2 Tbsp. agave nectar or maple syrup

For the filling
2 cups no-soy tofu
1/2 cup non-dairy chocolate chips 
1/4 cup cocoa powder
2 Tbsp. canola or coconut oil
1 tsp. vanilla extract
1/4 cup lemon juice
1/2 tsp. salt
3 Tbsp. tapioca starch (You could sub arrowroot, or cornstarch if you don't have a corn allergy.)
2 Tbsp. agave nectar or maple syrup
1/2 cup evaporated cane juice
1/2 tsp. agar powder

For the strawberry topping:
4 cups sliced strawberries
1/2 cup evaporated cane juice
1 tsp. agar powder

1. Mix sliced strawberries and sugar in a large bowl and place in the fridge for a few hours, preferably overnight, so that they get all juicy.  Transfer the strawberries and juice to a medium pot and stir in the agar powder.  Heat on medium-high heat on the stove-top until the agar is dissolved and the mixture starts to bubble. Allow it to simmer for 5 minutes, then remove from the heat and set aside to cool. 
2. Crush your graham crackers in a food processor, then add the oil and agave and pulse to evenly moisten all the crumbs. Lightly grease a 9 inch pie pan and then evenly press the crumbs into the bottom and up the sides of the pan.
3. Preheat the oven to 350.  In a small bowl, melt your chocolate chips in the microwave, checking every 30 seconds and stirring so that you are careful to catch them when they are just melty and not burned. Clean out your food processor bowl and then add all of the filling ingredients. Puree until totally smooth; this took 3 or 4 minutes in my processor.
4. Pour the filling evenly into the prepared crust and bake in the preheated oven for 30 mins. Let cool completely on a wire rack before topping with strawberries. Chill the pie in the fridge for a few hours before serving.

I know, what mother allows this? Sometimes I am just powerless to stop Daddy from being so fun... 


  1. Thanks for sharing this recipe on Allergy-Free Wednesday! Hope you'll join us again this week with another great recipe!

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